*What do you need:
°4 sticks of butter
°4 cups of sugar
°4 C flour
°8 eggs, 8 oz cream cheese
°2 to 3 teaspoons of vanilla flavoring
*How to do it:
Preheat oven 300°F.
In a blender, cream the butter, cream cheese and sugar until smooth. Add the eggs one at a time. Then add the flour one cup at a time. Finally, adding vanilla flavor.
Grease and flour the tube/chunnel mold and pour the batter. Once the batter is poured, sprinkle with pecans and brown sugar (a cup or a little more of each). Press lightly into the dough.
Baking at 300°F about 1 h and 15 min. (You may want to line the top with foil to prevent the nuts from burning.) Then increase temperature to 325°F and baking for an add 30 min.
Test cake with a fork The utensil should come out dried & clean (no batter). Cook 5 minutes more if needed.
Remove from the oven and let cool for a few minutes before unmolding. When spilling on a plate, you might lose a few nuts, but most should cook into the top layer of the crust.
Invert the cake onto another plate so the nuts are on top. Drizzle the cake with a tub of caramel ice cream topping. The heat from the cake will melt the caramel onto the pecans.
Enjoy !
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